Directions

For filling, in a medium saucepan combine chocolate pieces and condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and vanilla.

Press about two-thirds of the dough into the bottom of an ungreased 13x9x2-inch baking pan. Spread with filling. Dot remaining dough over the filling. Bake in preheated oven for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 36 bars.

From the Test Kitchen

*NOTE:

If desired, substitute semisweet chocolate pieces for the mint-flavor chocolate pieces and add 1/4 teaspoon mint flavoring with the vanilla.

TO STORE:

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.